Ingredients
- 1 medium pumpkin, peeled and cubed (or 1 can of pumpkin puree)
- 1 can of crushed tomatoes
- 4 large farm-fresh eggs
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt to taste
- Olive oil for sautéing
- Fresh parsley or cilantro, for garnish
Instructions
- In a large, deep skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent. Toss in minced garlic and sauté until fragrant.
- Stir in cubed pumpkin and cook for about 5 minutes until slightly tender.
- Pour in crushed tomatoes and add salt, cumin, paprika, and chili powder. Stir to combine and simmer for about 15 minutes, stirring occasionally.
- Make wells in the stew and crack an egg into each well. Cover the skillet and cook on low heat until egg whites are set, about 5 to 7 minutes.
- Garnish with fresh herbs and serve hot with crusty bread.
Notes
Check for seasoning and adjust with salt or olive oil as needed. For firmer eggs, cover and cook for a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian